Squashing Childhood Obesity…With Spaghetti Squash (RECIPE INCLUDED)

We spend a lot of our time on-the-go — between sports practices, work, and catching the bus each morning. As the days get shorter and the air gets colder, it’s easy to lose time for exercise and nutrition. Cooking meals as a family is a fantastic way to spend time together, open new avenues for educating your child on nutrition, and even ignite new hobbies or passions.

Across the United States, childhood obesity is a prevalent, growing issue. In fact, it has more than doubled in children and quadrupled in adolescents in the past 30 years according to the Center for Disease Control and Prevention. Teaching your child healthy eating habits early on can be a great way to combat this problem—and learn some new, delicious recipes!

Below you’ll find a recipe for spaghetti squash pasta and basil sauce—an easy and fun dinner to make with your family.

Spaghetti Squash Pasta and Basil Sauce

1(3-pound) spaghetti squash

Cooking spray

1Tbspolive oil

2garlic cloves, minced

1(14.5-ounce) can no-salt-added diced tomatoes

1(14.5-ounce) can diced tomatoes

1/2cupchopped fresh basil, divided

6Tbspshredded pecorino Romano cheese

Preheat oven to 350°.

Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.

Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.

The University of Vermont Medical Center serves all of Vermont and the northern New York region. Located in Burlington, The UVM Medical Center is a regional, academic healthcare center and teaching hospital in alliance with the University of Vermont